Skip to content

CHICKEN SOUP – SERVED 3 WAYS

September 27, 2010

 

BASIC SOUP

1 fresh chicken

1 large onion, peeled, chopped finely

1  large tbspn finely grated ginger

1 cup rice

2 carrots peeled, diced finely

4 sticks celery, peeled, sliced finely

Oil, butter or margarine for frying

METHOD

  1. Gently fry the onions and ginger in a large soup pot until transparent. Do not burn them. Then place the fresh chicken in the pot. 
  2. Top with water until the water covers the chicken.
  3. Bring to a boil then turn heat back  and simmer until chicken is cooked.  The chicken is cooked when the legs start to come away from the body.
  4. Remove the chicken from the pot and add the carrots and celery to the pot with the rice.  Simmer for another 20 minutes.
  5. Remove the meat from the chicken.  Put half the chicken meat back into the soup before dividing three ways and reserve the remainder for sandwiches or other meals.

NOW DIVIDE THE SOUP THREE WAYS

Divide soup into three containers for different treatments ensuring you have an equal amount of the chopped chicken in each container.

1st soup – CHICKEN & GINGER SOUP

This is an Asian type soup.  Heat soup up to a boil and add very finely chopped chillies, spring onions and capsicum simmer until vegetables are still firm but cooked. Serve with a drop of sweet chilli sauce just before serving, or soy sauce.

2nd soup – CHICKEN SOUP WITH DUMPLINGS

Put one container of soup on stove.  Bring to boil and add dumplings then simmer for 20 minutes until dumplings are cooked.

DUMPLING RECIPE 
1 cup flour

2 teaspns baking powder
2 tbspns butter
1 egg, beaten lightly
¼ cup milk

pinch salt

extra flour for rolling dumplings

METHOD
1. Place flour in bowl, rub in butter until your mixture resembles crumbs.

2. Stir in egg, add milk.

3. Roll into 4 small balls.  Drop into boiling soup and cook on a high simmer 20 minutes until dumplings are cooked through. 

 You will have extra mixture.  You can make this mixture into scones by patting the mix into a 2 cm high square then cutting out scones with a cutter.  Place on a greased oven tray and put in a preheated  200 degree oven and cooking approximately 20 minutes or until golden.

Additions: Use 1/4 cup parsley in the dumplings; add cheese to the dumplings.

Serve with a sprinkling of paprika and dollop of sour cream or yoghurt if you have it.

3rd Soup – CURRIED CHICKEN SOUP

Just add packet of noodles and ½  teaspn of curry powder to the remaining  soup (or more according to your taste) bring to the boil, then simmer until curry powder is incorporated and noodles are cooked.

Additions: Serve with a dollop of yoghurt; add a small amount of coriander.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: